Baby Back Ribs with BBQ Sauce

Nutritional Information

This recipe uses the 3-2-1 method; smoke for 3 hours, wrap in foil for 2 hours and rest for 1 hour.

Ingredients

For the Rub:

3 tablespoons paprika

3 tablespoons kosher salt

3 tablespoons granulated garlic

3 tablespoons granulated sugar

1 1/2 tablespoons sugar in the raw

1 1/2 tablespoons chile powder

1 1/2 tablespoons black pepper

1 1/2 tablespoons onion powder

1 1/2 tablespoons dried oregano

1 1/2 tablespoons dried thyme

3 racks baby back ribs

For the BBQ Sauce

1/2 cup granulated sugar

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon granulated garlic

2 teaspoons kosher salt

3 teaspoons black pepper

1/2 cup white vinegar

1 cup molasses

1 cup ketchup

3/4 cup mustard

1/2 teaspoon cayenne

To Smoke

1 ea apple wood chunks

Directions

1. Combine all of the ingredients for the rub. Rub the ribs evenly, tightly wrap each rack of ribs individually with plastic wrap, place wrapped ribs in a container to catch any liquid and refrigerate overnight.

2. Preheat the EGG to 225º using indirect heat and the smoking wood. Smoke the ribs for 3 hours. After 3 hours, remove the ribs and generously brush ribs with the bbq sauce. Then tightly wrap each rack of ribs individually using heavy duty foil, using 3 layers of foil for each rack of ribs. Cook for another 2 hours. Remove from the EGG and let the ribs rest in the foil packet for 1 hour.

3. Combine all of the ingredients for the sauce. Bring to a gentle simmer and cook until desired thickness. Season to taste before serving with the ribs.